Layered Pasta Florentine

• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 lb ground beef
• 1 medium onion, chopped
• 1 garlic clove, pressed
• 1 (15 1/2 ounce) jar pasta sauce with mushrooms
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 12 teaspoon salt (or to taste)
• pepper
• 8 ounces small shell pasta, cooked
• 1 tablespoon vegetable oil
• 1 cup shredded sharp cheddar cheese
• 12 cup Italian seasoned breadcrumbs
• 2 large eggs, beaten
• shredded parmesan cheese

1. Place spinach in a fine wire-mesh strainer over a bowl; press spinach with the back of a spoon to remove juice.
2. Measure juice and add enough water to measure 1 cup; set spinach and spinach liquid aside.
3. In a large skillet over med-high heat, cook beef, onion, and garlic for 5-6 minutes, stirring until beef crumbles and is no longer pink; drain and return to skillet.
4. Stir in spinach liquid, spaghetti sauce, and the next 4 ingredients; bring to a boil.
5. Decrease heat and simmer 10 minutes.
6. Toss pasta with vegetable oil; stir in spinach, cheddar cheese, breadcrumbs, and eggs.
7. Spread into a lightly greased 13x9 inch pan; top with beef mixture.
8. Bake, covered, in a preheated 350 oven for 30 minutes or until thoroughly heated.
9. Sprinkle with Parmesan cheese.

ground beef, onion, garlic, pasta sauce, tomato sauce, tomato paste, salt, pepper, shell pasta, vegetable oil, cheddar cheese, italian seasoned breadcrumbs, eggs, parmesan cheese

Taken from www.food.com/recipe/layered-pasta-florentine-223138 (may not work)